Remove the sausage from the casings. Cook the sausage, ground chuck, 1/2 cup green onions, and garlic in 3-4 tbsp olive oil in a large skillet until the meat is browned, stirring to crumble the meat; drain. Add the tomato sauce, tomato paste, 1/4 tsp oregano, dash of basil, salt and pepper; stir well. Bring to a boil; cover, reduce heat, and simmer for 30 minutes, stirring frequently. Cover and chill for 8 hours.,Combine the Monterey Jack cheese, ricotta cheese, cottage cheese, 1/2 cup minced green onions, parsley, beaten egg, basil, and oregano in a medium bowl; stir well, and set aside.,Cook the bacon until crisp; crumble the bacon. Combine the bacon, spinach, Parmesan cheese, breadcrumbs, egg yolk, and if desired, 2 tbsp olive oil.,Spoon half of the reserved meat sauce in a lightly greased 13 x 9 x 2 inch baking dish. Layer half of the reserved ricotta cheese mixture over the meat sauce; top with half of the spinach mixture. Arrange the noodles evenly over the spinach mixture. Repeat layers with half of the meat sauce, ricotta cheese mixture, and spinach mixture.,Sprinkle the remaining 1 cup of Monterey Jack cheese evenly over the lasagna mixture; top evenly with Swiss cheese slices.,______